FriedGram Chutney (Hurigadale chutney)

Ingredients:
Grated coconut - 2 cup
Fried gram - 1 cup
Tamarind pulp - 1/2 tsp
Ginger - small piece
Green chillies - 6
Salt

For seasoning:
Curry leaves
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Hing

Method:
1.Grind all ingredients to smooth paste
2. make seasoning and add it to chutney

Coriander Chutney (Kottambari chutney)

Ingredients:
Coriander leaves - 1 cup
Grated coconut - 2 cup
Fried gram - 2 tsp
Green chillies - 4
Salt

For seasoning:
Curry leaves
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Hing

Method:
1.Grind all ingredients to smooth paste
2. make seasoning and add it to chutney

Vegetable Upma

Ingredients:
Rava - 1 cup
Oil - 1/3 cup
Cooked vegetables - 3/4 cup
Water - 3.5 cup
Green chillies - 3
Grated coconut - 1/2 cup
Lemon extract  -1 tsp
Curry leaves - 5 nos
Coriander leaves - 1/4 cup
Turmeric powder
Salt
Mustard seeds - 1/4 tsp
Uradal  - 1 tsp
Hing
Sugar - 1/2 tsp

Method:
1. In a big bowl start boiling the water
2. Mean while a heavy bottom kadai/wok, add oil, mustard seeds
3. Once it splutters add uradal,curry leaves, hing and green chillies (slit length wise)
4. Add rava to the above wok and roast it till golden brown
5. Reduce the heat to low and add turmeric,salt,sugar,cooked vegetables and mix well
6. By this time water would have boiled. Pour this water to the above wok and mix slowly
7. Since we have roasted the rava in oil, lumps will not form when water added to it.
8. Cover with lid and continue cooking on low heat for 10 min
9. Switch off stove, Add coriander,lemon extract,coconut and mix well

Serves - 2

Aloo gobi ka Tuk

 

Ingredients:

Potatoes - 2 cups (cut into medium sized cubes)
Salt to taste
Oil – 4 tsp
Bay leaves - 2
Ginger paste – ¼ tsp
Garlic paste – ¼ tsp
Cauliflower – 2 cups (cut into medium sized flowerets)
Chilli powder – ¼ tsp
Amchur powder - 1 tsp
Cummin powder – ½ tsp
Turmeric powder - 1/4 tsp
Dhania powder – ½ tsp
Kasuri methi – 1 tsp
Sugar– 1 tsp
Cloves powder (Optional) – ¼ tsp
Chopped coriander - 1/4 cup

Method:

1. Add potatoes, salt in boiling water cook until almost done, but not soft and squishy
    Drain and keep aside
2. Heat oil in a kadai or wok, add bay leaves, ginger paste and garlic paste. Stir-fry until 
   the moisture evaporates
3. Add cauliflower,turmeric,chilli powder and salt
4. Stir well. Lower the heat. Cover and cook till done
5. Increase to medium heat. Add potatoes and stir-fry for five minutes
6. Sprinkle amchur powder, cummin powder, dhania powder, cloves powder and sugar
7. Finally add kasuri methi, coriander leaves and stir well.
8. Serve with chapatis/rotis

Serves - 4